I am fasting [tsom] and i cannot eat dairy and meat-like a vegetarian person thats lactose intolorate.??!
Answers: i need food ideas! all i can think of is ceriel with soymilk [YUCK] and like a salad [but i dont have access to that] im a sophomore in HS. i skip breakfast and lunch at school because everything they have had dairy. the only ethnic food i can eat is ingera and im getting so tired of it!! [ethiopian], can someone help me out. please!!!!
Don't knock soy milk until you've tried it. Or if you really don't want to do that, how about almond milk or rice milk?
Since you're doing the Ethiopian Orthodox Lent (no meat, dairy, or eggs), you essentially are eating a vegan diet. cna you bring your own lunches? You could bring a peanut butter and jelly sandwich with chips. You could bring salad with dressing on the side.
Most veggie dishes in Ethiopian cooking are vegan, right?
Or check out the Vegan Lunchbox to get ideas.
Okay, I'm a bit confused - you say you don't have access to salad, but you have access to injera bread. What DO you have access to?
I am being vegetarian for lent, so I can feel for you, although I still eat dairy products. You are classified as a vegan. I recommend you look at the website GoVeg.com, which has many recipes for both vegans and vegetarians, and also many articles about animal rights and ecology. I wish you luck and congratulate you on your strength to give up meat!
with cereal, you could try apple jax with apple juice, or froot loops with juice. tofu is good in smoothies (substitute milk for firm tofu) skipping lunch is a bad idea. if you can take tupper-ware, try rice with peaches. since you dont like soy milk, you could try chocolate or vanilla soy milk over strawberries.
can you eat pasta? veggies? snaks? chips? all these don't have meat or dairy in them...
Try some fruit smoothies. You can make them using frozen fruit found in the freezer in the stores. You don't need to use dairy to make them. Rice and almond milk are another source of nondairy liquid. Check out various website for meals that would best suit what you would like to eat.
i really like falafel plus there're a lot of vegan things in the health food section in grocery stores. or better yet, whole food stores. look for vegan foods
http://www.randomgirl.com/recipes.html
This web site is great here are a few recipes. You also need to speak with some body at your school a counsellor about some culturally apropriate food for you to eat. Here are some recipes and some links to vegan african food.
Kale and Potato Soup
This is based on a Portuguese soup, and it's super yummy!
2 garlic cloves, minced
1 1/2 cups chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
2 large russet potatoes
4 cups un-chicken or vegetable broth
package of soy chorizo
8 cups packed kales, shredded thin
1 lb red potatoes
In a large pot, saute the garlic, onions and carrot in the oil over moderately low heat, until vegetables are softened. Add the russet potatoes, peeled and cut into 1 inch pieces, the broth and 4 cups water. Bring the lioquid to boil and simmer the mixture, covered, for 10 - 15 minutes, or until the potatoes are tender. While the potatoes are cooking, cook the chorizo in some oil over moderate heat until browned (it will probably completely fall apart, but that is ok). When browned, tranfer to a paper towel to drain.With a slotted spoon, transfer the potatoes to a processor, add 1 1/2 cups cooking liquid and puree until smooth., Stir the puree into the broth mixture, add the chorizo, the kale and the red potatoes, cut into 1 inch pieces, and salt and pepper to taste. Simmer covered for 10 minutes, or until the potatoes are tender.
Peanut Dipping Sauce
A beautiful dip for Asian treats.
1/3 cup smooth peanut butter
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water
In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.
This sauce is great over steamed vegetables known as gado gado.
Mexican White Rice
This is a very tasty white rice to eat with your burrito.
2 tablespoons canola oil
3 garlic cloves, peeled, halved
3/4 cup finely chopped white onion
1 1/2 cups medium-grain white rice
3 cups hot water
2 large fresh Italian parsley sprigs
1 1/4 teaspoons fine sea salt
Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté until deep brown, about 3 minutes. Discard garlic. Add onion to saucepan and sauté until tender, about 5 minutes. Add rice; stir 5 minutes. Add 3 cups hot water, parsley, and salt (mixture will sputter). Bring to boil, stirring. Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, about 15 minutes. Stir rice, then re-cover and continue to simmer until all liquid is absorbed and rice is tender, about 5 minutes longer. Remove from heat; let stand, covered, 10 minutes. Discard parsley; fluff rice with fork. .
http://www.ivu.org/recipes/african/
This link has some african recipes
African Bean Soup
3 Tbsp margarine or soy spread
2 cups carrots thinly sliced
12 cups boiling water
1 cup black eye peas dry
1 cup navy beans dry
1 cup green pepper diced
3 1/2 tsp salt
1/8 tsp crushed red pepper
1 cup salted peanuts chopped
2 Tbsp onion powder
1 Tbsp basil leaves crushed
1 1/2 tsp ground coriander
1. Melt margarine in large stock pot.
Add carrots. Cook for 5 minutes.
2. Add water, black eyed peas, navy beans, green pepper, salt, and crushed red pepper (add more water, if necessary, to cover).
3. Cook, covered, until ingredients are tender, 1 1/2-2 hours.
4. Add peanuts, onion powder, basil, and coriander during last 10-15 minutes of cooking.
5. Taste to correct seasonings.
Soup should be thick.
NOTES: If you want more of a peanut flavor, add peanut butter (any kind) to taste during step 4.
I use about 1/2 of a cup.
http://www.recipezaar.com/recipes.php?ca...
Greens and lentil soup
Ingredients
1 lb of darklentils
1 teaspoon salt
2 quarts wateror vegetable stock
1 medium russet potato, sliced paper thin
1 large choppedonion
1 1/2 lbs swiss chardor kaleor spinachor beet leaves
1/4 cup fresh cilantro, chopped
2 large garlic cloves, minced
1/3 cup lemon juice
Directions
1Wash the lentils and drain them in a colander. Put them into a soup pot with the chopped onion, garlic and salt and two quarts of water or broth, bring to a boil, skim any foam off, and cook for fifteen or twenty minutes.
2While the lentils are cooking, wash the greens and remove the stems from the chard or kale if you are using them. Slice the greens in narrow shreds. You should have about four cups.
3Spray a non-stick frying pan or seasoned cast iron skillet with canola spray, place it on the burner and add 1/4 cup broth from the cooking lentils to the pan. Add the cilantro and the greens, cover the pan and allow them to wilt for about five minutes. Scrape the contents of the skillet into the pan with the cooking lentils. Cook another twenty minutes or so, until the soup is thick.
4Stir the lemon juice into the soup and serve.
Dhal
Ingredients (serves 4)
1 cup (300g) red lentils, rinsed well
3cm fresh ginger, sliced
2 bay leaves
1 cinnamon stick
2 tbs (40g) butter
1 large onion, finely chopped
2 cloves garlic, crushed
2 tsp turmeric
1 tsp cumin
1/2 tsp garam marsala
1/2 tsp chilli flakes
2 tbs lemon juice
1/2-1 tsp salt
1 tbs chopped coriander leaves
Naan bread or pappadums, to serve
Method
Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.
Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.
Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat. Stir in coriander and serve hot with naan bread or pappadums.